From our kitchen to yours, enjoy these delicious holiday recipes from The Broadmoor chefs!
1 ½ oz. Jack Daniels' Old #7 Tennessee Whiskey
1 oz. pumpkin puree
3 segments orange peel
½ oz. Drambuie Liqueur
½ oz. brown sugar simple syrup
1. Muddle orange pieces in glass.
2. Add remaining ingredients and ice and shake.
Roasting a Turkey - The Broadmoor Way
Yields: 1 (10-12 lb) Turkey
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with butter, and season with salt and pepper.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. When the turkey is about ⅔ done, loosely cover turkey with a piece of foil to prevent overbrowning.
4. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing about 3-4 hours.
5. Transfer the turkey to a large serving platter, and let it stand for at least 15-20 minutes before carving.
Traditional turkey stuffing
Yields: 6 - 8 servings
½ cup finely chopped onions
½ cup chopped celery
1/3 cup butter
4 cups bread cubes
1/8 tsp. pepper
½ tsp. salt
½ tsp. ground or 2 sprigs of fresh sage
½ cup turkey or chicken broth (enough to moisten break cubes)
2 eggs, beaten
1. Heat the oven to 325° F (165° C/Gas 3). Grease a baking dish generously with butter.
2. Sauté onion and celery in the butter until softened.
3. In a Large bowl combine onion mixture with bread, pepper, salt, and sage, stir in turkey broth until well moistened but not runny.
4. At this point, before adding the eggs, taste and adjust the seasonings. Add the beaten eggs and stir until well blended.
5. Transfer the stuffing mixture to the prepared baking dish, packing loosely.
6. Cover the baking dish tightly with foil.
7. Bake for about 40 minutes and golden brown. Remove the foil and bake for another 5 to 10 minutes, until browned.
*This recipe makes enough to stuff a small (8 to 10-lb.) turkey if you choose to cook the stuffing in the bird. If you do cook the stuffing in the turkey, make sure the stuffing registers at least 165° F in the center before removing the turkey from the oven. Remove all of the stuffing to a serving bowl. Do not store it in the turkey.
Pumpkin Bavarian Pie with Whipped Crème Fraiche
to download recipe PDF.
Yields: 2 - 9" Pies
Store Bought Graham Cracker Crust
Whole Milk 1 ½ c
Egg Yolks 5 ea
Sugar ½ c
Pumpkin Pie Spice 1 tsp
Powdered Gelatin 2 tsp
Pumpkin Puree ½ c
Whipped Cream 2c
1. Whip your cream to soft peaks and set aside. Bloom your gelatin in 2 tbs cold water.
2. Heat your milk to a boil. Meanwhile, mix sugar, egg yolks and spice together.
3. Pour 1/3 of your milk into yolks mixture while whisking. This is a method is known as tempering.
4. Return egg mixture to pot. Cook until mixture reaches 175F. Use a digital thermometer.
5. Dissolve in gelatin. Pour into bowl over ice. Cook until 90F.
6. Stir in pumpkin puree. Fold in whipped cream.
7. Place into shells. Refrigerate for 3-4 hours.
8. Cut with a hot knife. Top with a dollop of whipped crème fraiche.
Whipped Crème Fraiche
Crème Fraiche 1/2 c
Sugar 2 tbs
Heavy Cream 1/2 c
Vanilla Extract 1 tsp
1. Whip cream until it starts to thicken.
2. Add crème fraiche, sugar, and vanilla.
3. Whip until it's just barely thick (i.e. the consistency of yogurt)
*Can be served with cranberry compote, candied walnuts or just as is.